2 (400g) cans chickpeas
2 melium sized onions finely chopped
1 teaspoon grated ginger
1/2 teaspoon mashed garlic
2 green chillies, seeded and finely chopped
1/2 teaspoon turmeric
2 large ripe tomatoes, seeded and chopped
1 tablespoon ground coriander
2 teaspoons garam masala
2 tablespoons lemon juice
3 tablespoons chopped coriander
Drain chick peas, reserving the liquid.
Cook the onions ginger garlic chillies and turmeric in the ghee or oil until golden and softened. Add the tomatoes and cook to soften then add the coriander and chick peas.
Cook for 10 minutes; add 1 cup of the reserved liquid and cool a further 10 minutes.
Cook gently for 3 minutes adding more liquid if needed to make a sauce.